The Ultimate Salad Mix
1 cucumber, thinly sliced
1 head butter lettuce, such as Bibb or Boston, trimmed
1 head crisp, long-leaved lettuce, such as romaine, trimmed
1 large carrot, shredded
1 head loose-leaved lettuce, such as red leaf, trimmed
2 cups baby arugula
Make salad mix: Wash and dry lettuces and arugula. Tear into bite-size pieces. To store, refrigerate salad mix, wrapped in paper towels, in a zip-top bag, up to 4 days. To serve: Combine 4 cups salad mix, cucumber, and carrot; drizzle with vinaigrette and toss to combine.
To serve: Combine 4 cups salad mix, cucumber, and carrot; drizzle with vinaigrette and toss to combine.
Sweet Potato Smore's (yep….. it's a real thing….a play on marshmallows on sweet potato casserole)
1 medium sweet potato
1 teaspoon brown sugar (or more to taste)
Pinch of cinnamon
Pinch of nutmeg
Milk chocolate bar
Peel then cut the sweet potato into large chunks before boiling in water until fork tender. Drain off the water. Mash the peeled potato until smooth. Add cinnamon, nutmeg and brown sugar and mix well. Split the graham cracker into two halves. Place a few squares of milk chocolate on one graham cracker half. Toast the marshmallows over an open flame until gooey and as toasty as you like them. (You can also place the marshmallow briefly under the broiler if you don't have access to a gas range burner, kitchen torch or campfire). Place the roasted marshmallow on the graham cracker half with the chocolate. Smear the second graham cracker half with the sweet potato purée and press it down gently on the marshmallow. Serve immediately - with plenty of napkins.
*There is also a version that uses marshmallow fluff stirred with the sweet potato purée and spread on the graham cracker.
Egg Salad with Pickled Celery and Coarse Dijon (takes some prep, but will be the best egg salad you've ever had…)
1/4 cup white wine vinegar
1/4 cup water
2 teaspoons kosher salt
1 1/2 teaspoons granulated sugar
2 stalks celery, trimmed, diced tiny
4 large eggs
1 heaped teaspoon whole-grain Dijon
2 teaspoons minced shallot or red onion (or more to taste)
2 tablespoons mayonnaise or full-fat plain yogurt
Salt and freshly ground pepper to taste
Chopped flat-leaf parsley or fresh dill (to garnish, optional)
Pickle your celery: Combine vinegar, water, kosher salt and sugar in a jar and shake it until the salt and sugar dissolve. Add diced celery to jar, cover it and place in the fridge for at least 30 minutes, ideally one hour and up to one week.
Cook your eggs: Place eggs in a saucepan and cover with an inch of cold water. Bring to a boil over high heat, and once boiling, reduce the heat to medium and set your timer for 10 minutes (for perfectly cooked through eggs), or 9 minutes (if you like them just-barely-set in the center, like mine above). Once the timer rings, drain eggs and rinse under cold water to stop cooking. To quickly chill them so you can use them right away, cover them in ice water for 10 to 15 minutes.
Make your salad: Peel your eggs and chop them, placing them in a medium bowl. Add 1 heaped tablespoon of pickled celery (more to taste), Dijon, shallot, mayo, salt and pepper and mix. Season to taste with salt and pepper. Serve on toasted whole grain bread, garnished with fresh herbs.
Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849